Posted by: Kim_Hamilton on 04/01/2008 10:31 PM
Updated by: Kim_Hamilton on 04/01/2008 10:32 PM
Expires: 01/01/2013 12:00 AM
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Jenny's Grand Adventure at Whole Foods Market...With Some Yummy Recipes Too!~By Jenny Baxter of Jennys Kitchen
Greetings from Manhattan Beach.....As tired as I was I got that adrenaline rush the minute I saw the royal blue, soft lilac, golden ocher, and pale peach lit towers from the window of my plane welcoming me to LAX. I could not wait to hit the tarmac! As I burst through the glass double doors there he was in the silver Volvo his blonde locks dangling onto his forehead and radiant smile peering from beneath his well-groomed goatee.....
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After our initial greeting was over, he drove to the Sheraton and we check in for the weekend. He said he was going to take me somewhere that I would truly enjoy. His only clue was that it was a huge as an airplane hanger and that I would LOVE everything inside. Many things sprang in and out of my mind, but when we finally arrived I could not have agreed with him more. He really knows me and how I love to spend my time
There it was, the brand new Whole Foods Market in El Segundo just enticing me to enter. Beautiful bouquets of vividly shaded Raniculus, perfect brilliant Peonies, lush orchids standing out proudly from their branches, and cart after cart of fragrant flowers. This is where it began.
As I peered around the area I was amazed to see several varieties of coffee beans in large burlap bags with stainless scoops placed carefully in the center of each brew.
Next was the gelato and sorbet bar with scoops of each frozen delicacy lying on top of its’ flavorful iced slab. Then the dessert bar with items such as Schaeffenberger chocolate pudding, Thai rice pudding, etc. right next to the chocolate section where hand dipped candies were lined up in perfect rows separated with chocolate curls and chocolate bars.
Moving over to the bakery section I sampled organic breads made with whole grains, spelt, seeds, nuts, sour dough and other wheat combinations.
Then there was the cake and pastry display which are all made in house. Berry, cherry, lemon, apricot & kiwi mini, 4 inch & 8 inch tarts, crème brulees, tortes, individual fruit pies, full custard pies, filled cupcakes, cheesecakes in all sizes and flavors etc, imaginatively positioned to catch your eye.
And low and behold in the center of the market stood several buffet stations. You could choose from the Asian Express with Korean bar-b-cue, Yakatori and Thai foods, Gaucho on the Run (Puerto Rican) with shrimp in yucca cream sauce, banana fritters, black beans etc., La Querta on the Run (Mexican), International Cuisine, Fresh and Natural Cuisine with an assortment of aiolis and pestos, soup and salad bar, and an olive bar with eggplant tapenade, red pepper spread, green olive spread, marinated mushrooms, etc.
Along the walls you could choose calazones and pizzas from the Italian Trattoria along with other specialty dishes, fresh tortilla made with whole wheat, wheat and corn to name a few, cheeses and charcuterie featuring cured meats, sliced meats and custom butters and a selection of homemade sausages.
And this store also housed the usual groceries with top quality butcher, seafood, produce, and staple foods.
After this it was a harvest moonlight ride to the beach with our midnight picnic fare carefully chosen from the market.
The next morning it was Rodeo Drive. I gave him my credit cards and told him under no circumstances was he to give them to me no matter what I said or threatened to do!
After driving to La Playa, Manhattan Beach, Bel-Aire, Brentwood, through UCLA, and Woodside our destination the Geffen Theater stood before us. We had tickets to the afternoon performance of “Joan Rivers a Life in Progress.”
I was amazed at how candid she was with her husband, Edgar’s, suicide, her own attempted suicide, her many face lifts, her friendship with Johnny Carson that ended so abruptly, her relationship with her daughter and the nuts and bolts of show business as she has known it for the past 74 years. At the end of her performance she was given a standing ovation for all the laughter, tears and smiles she had bestowed upon the audience for two hours.
Dining in Woodside at Hooka’s, an outdoors Middle Eastern restaurant, where you could also purchase a water pipe for your after dinner pleasures, we dined on shish-k-bobs made with chicken and Greek salad. The warm temperature of the day made eating outside a most pleasant experience.
Sunday it was Manhattan Beach for lunch at Pomodoro’s, an Italian Bistro, with a menu that featured full traditional Italian cuisine in both petite and regular portions. Needless to say I ordered the petite.
My spinaci insalate, spinach salad, was a unique combination of spinach, pancetta, (Italian bacon), shredded Ricotta, grilled red onions and diced tomatoes in a vinaigrette. The pollo con penne e pomodoro) chicken with penne pasta and tomato sauce) was tender and juicy with just the right amount of Mozzarella melted over the top.
He ordered a Farro (an Italian grain similar to barley) con Verdure e pollo. His chicken, grain and assorted vegetable plate was grilled to perfection and most delicious.
After a walk through the many shops with a continual view of the ocean it was time to head out for the airport.
Although my physical body was in Calaveras County my spirit was back in Manhattan Beach.
Shish-K-Bob
4 skinless boneless chicken breasts washed and patted dry
1 large white onion cut into several wedges
Cup extra virgin olive oil
Teaspoon saffron threads
¼ cup white wine
2 red bell peppers cut into chunks
1 red onion cut into chunks
1/3 lb. mushrooms washed and dried
Tablespoon olive oil
8 wooden skewers
Cut the breasts into bite size chunks. Place them in an oblong pan and lay the white onions on the top. Refrigerate the mixture. Mix the saffron with the wine and set aside for about 30 minutes. Remove the chicken and onions from the refrigerator Pour the oil over the chicken and then add the saffron wine mixture. Mix all the ingredients together. Let marinate overnight. Sauté the vegetables in the olive oil until al dente. Refrigerate them over night. Skewer the chicken with chunks of red bell peppers, red onions and mushrooms. Grill over direct heat turning once. Serves 4
Keep It Sensuously Simple (a food tip from Jenny) to keep the skewers from burning soak them overnight. You can use water, but I like to use white wine. This infuses the meat and vegetables. I also like to use the branches of rosemary I have cut from the bushes that grow in my yard. Do not peel the leaves from the stems Just skewer the meat and vegetables over the leaves
Well, it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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